Sugar and Spice Pumpkin Bread

Generously butter/oil a standard size bundt pan or two 9x5x3 loaf pans and set aside. Preheat oven to 350 F.

In a large mixing bowl, lightly beat the eggs with a whisk until frothy. Whisk in the sugars, then add the oil and whisk again until smooth and combine. Add pumpkin and whisk again.

Place whole wheat flour, cinnamon, nutmeg, salt, baking soda, nutmeg and ginger in a sifter or a strainer, and sift over the pumpkin mixture. Discard any wheat germ that’s left in the sifter (shouldn’t be more than a spoonful or two).

Using a large spoon or spatula, mix until no traces of dry ingredients remain. Gently stir in the raisins and nuts, if using.

Transfer batter to your prepared pan(s), and use the spoon to level out the batter. Sprinkle the extra sugar on top. The sugar will form into a delicious crispy layer when the bread bakes.

Bake for 65 minutes (loaf pans) to 75 minutes (bundt pan) or until a toothpick inserted in the center comes out clean. Remove from oven. Cool in the pan for at least an hour, then turn it out onto a rack to cool completely.

The bread keeps and travels very well. Enjoy!

I’ve had this recipe for years and have no idea where it originally came from. My guess is a newspaper article my mom clipped out ages ago. Wherever it came from, this is certainly a treasured keeper now.